Fennel Soup II

Recipe Ingredients

		Nonstick cooking spray - as needed
1 tablespoon	15ml	Oil
1		Leek - chopped
1 cup	62g / 2.2oz	Chopped onion
1		Carrot - diced
1		Celery stalk - diced
1		Diced fennel bulb - (1 1/4 lbs)
4 cups	948ml	Chicken broth
2 cups	474ml	Water
2		Red potatoes - (abt 1 lb) - peeled, diced
1		Bay leaf
1 tablespoon	15ml	Chopped fennel fronds
2 teaspoons	10ml	Anise-flavored liqueur
		= (such as Pernod)

Recipe Instructions

Spray a large saucepot with nonstick cooking spray. Heat the saucepot over medium heat, then add the oil. Add the leek, onion, carrot, celery and fennel. Cook, stirring occasionally, until the vegetables are tender, about 10 minutes. Stir in the chicken broth, water, potatoes and bay leaf. Bring to a boil. Reduce the heat, cover, and simmer until the vegetables are tender, 30 minutes.

Remove the bay leaf. Puree half of the soup and return it to the saucepot. Stir in the liqueur. Ladle the soup into serving bowls and sprinkle the top with the chopped fennel.

This recipe yields 8 cups.

Each cup: 65 calories; 77 mg sodium; 0 cholesterol; 2 grams fat; 0 saturated fat; 9 grams carbohydrates; 2 grams protein; 2.71 grams fiber.

Source:
The Los Angeles Times, 09-18-2002

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